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Dinner Menu August 10 – 21, 2017


Soup: gazpacho--our take on the refreshing Spanish soup of tomato, cucumber, red onion, basil and garlic, smoked tomato sorbet, wildflowers ($8.50)

Tempura Beans: crisp-fried green and yellow beans, dashi mayonnaise, Japanese seven spice seasoning ($8.50)

House Salad: garden salad of our own salad greens, herbs, veggies and flowers (all from the property), pickled black currants, elderflower vinaigrette ($8.50)

Pork and Scallops: master stocked pork belly, seared local scallops, shiitake mushrooms, sautéed local greens, fragrant rice, cilantro & pickled pineapple ($10)


Chicken: roasted breast, crushed herb & butter new potatoes, Broadfork Farm vegetables, brown butter jus ($23)

Salmon: grilled filet of salmon, teriyaki glaze, quick pickled cucumber, soy sesame soba noodles, broccolini, mint & cilantro ($24)

Clam Pasta: handmade pasta, steamed and shelled Five Island clams, tomatoes, onions, herbs in a white wine cream sauce, fresh shaved 30 month Parmesan ($25)

Scallops: pan-seared local scallops, crisp guanciale, beet puree, salad, sorbet, greens, mint, pickled mustard, sour cream ($25)

Halibut: pan-roasted filet of local halibut with hodge podge--a regional dish of new vegetables in a light cream, lemon, and summer savoury broth ($25)


Chocolate, Mint & Strawberries: flourless chocolate cake, wild mint ice cream, strawberries, chocolate crisps ($7)

Peach Melba: sponge cake, poached peaches, elderflower ice cream, raspberry sauce ($7)